1 head cauliflower
3/4 c. fine dry bread crumbs (plain)

SAUCE:

4 tbsp. butter
4 tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
2 c. water
2 c. sour cream
1/2 tsp. dill weed

Melt butter over low heat in saucepan. Stir with wooden spoon. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Remove from heat. Stir in water and sour cream. Bring to boil, stirring constantly. Boil 1 minute. Makes 2 cups.

Separate cauliflower into flowerets; arrange in square baking dish, 8"x8"x2". Pour sauce over flowerets; sprinkle with bread crumbs. Bake at 400 degrees for 40 to 45 minutes or until cauliflower is tender.